Soup Archives - Page 13 of 16 - Garden Seeds and Honey Bees

Chicken and Lime Avocado Soup

Serves 4

*12 ounces boneless chicken breast tenders (about 8-10 tenders) and seasoned to taste (We used Deverle’s Seasoning and 1/4 teaspoon red pepper flakes.) cooked and cut into bite size pieces or shred chicken
*1 tablespoon Extra Light Olive Oil
*1/2 cup minced Green Onions, green and white part of the green onions
*1-2 Jalapeños, minced (use seeds if desired)
*3 Garlic Cloves, pressed or minced
*29 ounces Low Sodium Chicken broth
*2 Roma Tomatoes, diced seeds removed
1/8-1/4 teaspoon Cumin
*Salt and Pepper to taste
*1/4 Cilantro, chopped or to taste, (add just before serving)
*1-2 tablespoon Fresh Lime Juice, less if bottled and to taste (add just before serving)
*1 medium Avocado, diced, (add just before serving)

Sauté in a heated saute pan add the olive oil, onions and adding garlic the last 1 minute of sautéing.

In a stock pot place the sautéed mixture, then add the cooked chicken, chicken stock, tomatoes and cumin. Simmer for 20 minutes. (salt and pepper to taste).

After simmering add cilantro, fresh lime juice and avocados and serve immediately.

Toppings (when serving)

*Tortilla Strips
*Monterrey Jack or Pepper Jack Cheese, Shredded
*Greek Yogurt or Sour Cream
*Greens of Green Onions, sliced in Circles
*Cilantro

Enjoy,

Jessica and Lindy

If your garden is bursting with vegetables right now like ours is this is a great end of summer soup. The farmers markets and stores also have these fresh vegetables. We loved this recipe and hope you do too.

Garden Vegetable Soup

Vegetables:

*5 medium Carrots, sliced
*1 small Red Onion, diced small
*1 Green Pepper, diced small
*2 cups Fresh Corn, blanched, cut off cob
*1-2 small Crockneck Squash, diced or one medium large seeds removed, optional
*1/4 cup Fresh Garden Peas, optional
* 2 large Tomatoes, or 4 small Roma’s, blanched, skins removed, diced
*2-3 medium Zucchini’s or one large, seeds removed

Soup Broth:

*1 teaspoon dried Marjoram, optional
*2-3 teaspoons dried Oregano
*3 teaspoons dried Basil
*2 teaspoons low sodium powdered Chicken Bullion
*1 can 14.5 ounces low sodium Chicken Broth
*1 can 12 ounces Evaporated Milk, save 1/2 the can for rue
*1 teaspoon Black Pepper
* Sea Salt to taste, or 1-2 teaspoons

Rue: (Melt butter in a small sauce pan and slowly whisk in flour and about a half can of the milk until well combined and then add to soup broth mixture.

*1/4 cup Butter
*1/4 cup All-Purpose Flour

Sauté in frying pan all the Vegetables together in 1/4 cup butter on medium heat until carrots are slightly tender adding the zucchini /crockneck, tomatoes and peas at the last 2 minutes of sautéing.

In a stock pot add the soup broth, then add rue, whisk until combined and add sautéed vegetables.

Simmer until creamy. Serve and Enjoy!

Recipe adapted from Lets Get Together